"This is the easiest, juiciest, most flavorful chicken you will ever make!" — Berube24
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2 (5 pound)
ground black pepper to taste
garlic, peeled and lightly smashed - divided
fresh oregano sprigs
fresh thyme sprigs
2 (12 ounce) cans
beer, each 2/3 full
The best thing about any beer can chicken is how moist and tender the meat is - this is no exception. The absence of salt was very noticeable - this really needed a nice sprinkling of kosher salt over the skin. On the grill or in the oven I place the chicken is a heavy metal baking pan. The drippings make a wonderful gravy and all the rendered chicken fat doesn't total the grill.
This chicken was phenomenal~ After adding salt! Instead of garlic powder, I used garlic salt. I also used minced garlic under the skin since I didn't have any garlic cloves, and put some of the minced garlic in the can of beer. We put our chicken on a foil lined cookie sheet and placed on indirect heat on the grill. Our chicken was a 5 pounder, we did 1 1/2 hours at 300 degrees, then cranked it to 400 for about 45 min. The chicken came out super moist with crispy golden skin! We will definitely be making this again!!!
I have been searching for a low sodium beer can chix recipe. Some ppl can't or shouldn't have the salt. The others can put it on their plate. Thank you Berube24. I also substituted butter for Canola Oil. Mighty Tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Herb Beer Butt Chicken
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 246
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